Creamy Veggie Alfredo Pasta
Servings: 4
Ingredients:
For the Pasta:
12 oz fettuccine or linguine pasta
1 tbsp olive oil
1/2 cup green bell pepper, sliced
1/2 cup red bell pepper, sliced
1/2 cup asparagus, cut into 1-inch pieces
1/2 cup cherry tomatoes, halved
Salt and black pepper, to taste
For the Alfredo Sauce:
2 tbsp unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream (or half-and-half for a lighter option)
1 cup Parmesan cheese, freshly grated
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp nutmeg (optional, for extra flavor)
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Drain and set aside.
2. Sauté the Vegetables:
Heat olive oil in a large skillet over medium-high heat.
Add green bell pepper, red bell pepper, and asparagus.
Cook for about 5 minutes until tender-crisp.
Add cherry tomatoes, season with salt and pepper, and cook for another 2 minutes.
Remove vegetables from the skillet and set aside.
3. Make the Alfredo Sauce:
In the same skillet, melt butter over medium heat.
Add garlic and sauté for about 1 minute until fragrant.
Pour in heavy cream and simmer for 3–4 minutes, stirring frequently.
Add Parmesan cheese, Italian seasoning, black pepper, and nutmeg (if using).
Stir until the cheese is melted and the sauce is smooth and creamy.
4. Combine and Serve:
Add cooked pasta and sautéed vegetables to the skillet.
Toss until everything is evenly coated in the Alfredo sauce.
Garnish with freshly chopped parsley and more Parmesan cheese if desired.
Serve hot and enjoy!